Try this BBQ Chuck Roast recipe, or contribute your own.
Suggest a better description1. In a Ziploc bag, mix all ingredients except the roast. Place the roast into the bag, and remove as much of the air from inside the bag as possible and seal. Refrigerate for at least 6 hours (or overnight).
2. Preheat outdoor grill for indirect medium heat. Remove the roast from the bag, and place the marinade into a saucepan. Bring marinade to a boil and cook for 5 minutes. Set aside and use for basting the roast.
3. Place the roast on the grill on indirect heat. Turn every 30 minutes and baste for about 2 1/2 hours, or until the internal temperature reaches at least 145 degrees. Remove from grill and let rest for at least 20 minutes before serving.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1900.5mg | 66 % | |
Potassium 298.9mg | 8 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 27.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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